It’s difficult to really tell what Australian food is. It’s mostly British food such as meat pies and fish ‘n chips or food with an Asian influence. More and more however, restaurants around the country are starting to cook with native Australian ingredients like the Aboriginals have done for thousands of years. During my visit to Cairns I went to a restaurant called Ochre that tries to highlight local ingredients.
One of such ingredients is the quandong. A quandong is a fruit that is said to resemble a peach and has a brain-like nut hiding inside its fleshy exterior. This is a favorite food of emus and the aboriginals would go and pick out the nuts from the emu droppings. I didn’t get to try the nut, but the fruit itself. It was used as a base for a crème brulee with a few pieces of the fruit on the side.
Personally I thought the quandong fruit was much more like a plum. It was quite tart with a hint of sweetness. It was also a little chewy as if it had been dried a little, but not so much that it resembled a prune. The crème brulee itself was really smooth and the tartness of the quandong worked really well against the sweetness of the dessert.
Fear Factor – 0 / Taste Test – 8